Mango Yogurt Mousse



For me there is no other fruit that evokes the feeling of summer more than a ripe, golden, juicy mango. In my mother tongue, Malayalam, mango is called Mambazham or Maanga. Back in India, as a child, the mango season would be in full swing during our long summer vacations, when we were free and could do as we pleased; no studies, no homework, just playing, roaming around with cousins and friends, eating and sleeping. Sigh! Those were the days. The trees in our backyard and neighbourhood would be filled with mangoes, the fruit and vegetable shops filled with different varieties of mangoes — Neelam, Alphonso, Malgoa, Banganappalli, Priyoor, Karpooram, just to name a few.  And that heady, sweet smell of ripe mangoes…ooh, makes my mouth water just thinking about it.

Our favorite way of eating a mango was just biting off the peel and devouring the sugar-sweet, golden-yellow flesh inside, leaving a very sad and famished-looking pit with not even a trace of yellow on it 🙂 Various dishes were also made with the mangoes; the raw ones used for pickling and curries, and the ripe ones used to make desserts and other sweet treats. The mango, rightfully called the ” King of Fruits ” is high in vitamins A, C and E, and an excellent source of fiber and iron. It is known to fight cancer, keep cholesterol in check, improve digestion and is also good for your eyes, skin and hair.




This mousse is very light, sweet, and airy with a pleasant, silky smooth texture. You could use canned mango puree or freshly pureed mango, whichever you have on hand. It is easy to prepare and makes for a gorgeous dessert for your next party. Although the recipe says 4 servings, I easily got almost 7 servings out of it.


Mango Yogurt Mousse

Recipe source: The Best of Gourmet, 1992 Edition


1 envelope ( 1 tbsp.) unflavored gelatin

1/4 cup cold water

2 cups mango puree

1/3 cup sugar

1/2 tsp vanilla extract

1 cup plain yogurt

1 cup well-chilled heavy cream


In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 min. Heat the mixture over low heat, stirring, until the gelatin is dissolved.

In a blender blend together the mango puree, the sugar, and the vanilla. Add the gelatin mixture and blend well.

Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly. Transfer to individual dessert bowls/ glasses.

Chill the mousses for at least 4 hours or overnight. Garnish with mango slices.


Fresh Orange Jello

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I must have been eight or nine when I watched Jurassic Park with my cousins. After all these years, not much about the movie remains in my memory except for those scary dinosaurs and one particular scene. Which scene, you ask? The green jelly scene, of course. The scene where the little girl (Lex…wasn’t that her name?) starts to eat a spoon of that bright green jello, sees a dinosaur (who else) and her hand starts shaking and the jello starts to wobble. Remember? And to this day, the sight of colorful jello takes me right back to those dinosaurs and my childhood  :-).


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Enough about the dinos, did you know that gelatin is a superfood? I had no idea until I read this fabulous article by the lovely Katie aka Wellness Mama. It contains collagen which is supposed to be good for our skin, hair, nails, joints and it even improves cellulite and tightens the skin, plus a multitude of other benefits. Now, I’m not a health nut by any means; actually, far from it, considering all the sugar, flour and butter I dabble in. But I’ve been trying to include gelatin in my diet for some time and this recipe sure makes it easy for me, plus the added benefits of fresh fruit.




Fresh Orange Jello

Recipe from Knox Gelatin


4 envelopes unflavored gelatin

1 cup cold fruit juice

3 cups fruit juice, heated to boiling

2 tbsp. sugar or honey, optional


Sprinkle gelatin over cold juice in a large bowl; let stand 1 min. Add hot juice and stir until gelatin completely dissolves, about 5 mins.

Stir in sugar or honey if desired. Pour into 13 by 9by 2 inch pan.

Refrigerate until firm, about 3hours. Cut into desired shape. Store in refrigerator.